Hot marinated mushrooms
0
1982
Kitchen
Russian
Calorie content
21.1 kcal
Portions
2 p.
Cooking time
80 minutes
Proteins *
0.2 g
Fats *
0.1 g
Carbohydrates*
5 gr.
Mushrooms can be preserved hot and cold for the winter. Today I want to share a simple recipe for fragrant pickled mushrooms in the hot way. The mushrooms are crispy and very appetizing. Be sure to prepare to feast on this succulent snack in winter.
Ingredients
Cooking process
Put the washed mushrooms in a deep saucepan and cover with cold water. Put on medium heat and bring to a boil, then reduce heat and cook mushrooms for about 20-25 minutes, stirring occasionally and skimming off the foam. Wash the jars and sterilize them in the oven or microwave. Pour boiling water over the lids or boil in a saucepan.
Prepare the marinade. Pour the required amount of drinking water into a saucepan, add salt, granulated sugar, dill umbrellas, bay leaves and black peppercorns. Put on fire and bring to a boil. Cook the marinade for another 5 minutes. Drain the boiled mushrooms through a sieve or colander, then put in the marinade and pour in the vinegar, stir and immediately remove from heat.
Spread hot mushrooms evenly over sterile jars. Pour cans with mushrooms with hot aromatic marinade and screw well with sterile lids or roll up with a seaming machine. Turn the jars with mushrooms upside down, wrap them with a terry towel and leave in this position until they cool completely for about a day.
Bon Appetit!